If you’re looking for a sunny little pick-me-up that’s perfect for brunch, dessert, or just a Tuesday afternoon snack, trust me, you’ve hit the jackpot. This Lemon Raspberry Coffee Cake is an absolute game-changer! It perfectly balances the tart zing of fresh lemon with the sweet, juicy pop of raspberries, all baked into a buttery, tender crumb. Drizzled with a simple, bright lemon glaze, this cake is moist, flavorful, and incredibly easy to pull off. It’s the kind of cake that makes the whole house smell amazing and feels like a warm hug in a slice—you’re going to love this one!

Why You’ll Love This Recipe

Ultimate Flavor Balance: That bright, zesty lemon and sweet, slightly tart raspberry pairing is truly unmatched. It tastes like sunshine!
Insanely Moist: Thanks to a secret ingredient (hello, yogurt/sour cream!), this cake stays perfectly tender and moist for days.
Simple to Make: No fancy equipment or techniques required! It’s an easy, one-layer cake that’s ideal for beginners but tastes totally gourmet.
A Crowd-Pleaser: Whether you serve it warm with your morning coffee or as a light dessert after dinner, everyone asks for seconds of this beauty.

Ingredients

All you need to whip up this magnificent Lemon Raspberry Coffee Cake are simple pantry staples and a few star players!

All-Purpose Flour: This forms the basic structure of the cake, keeping it light and tender.
Granulated Sugar: Provides essential sweetness and helps achieve that beautiful, soft crumb texture.
Unsalted Butter, softened: The base of our recipe! It needs to be nice and soft so it can cream perfectly with the sugar, creating air pockets for a fluffy cake.
Large Eggs: They bind the ingredients together and add richness and structure to the batter.
Plain Yogurt or Sour Cream: This is the magic ingredient for a super moist cake! It adds a touch of acidity that reacts with the leaveners and provides incredible tenderness.
Lemon Zest: Don’t skip this! It contains the essential oils for the most intense, pure lemon fragrance and flavor.
Lemon Juice (in batter): Adds a necessary liquid element and boosts that delightful lemon tanginess.
Baking Powder and Baking Soda: These are our leaveners, working together to give the cake its perfect lift and height.
Salt: Just a pinch! It balances the sweetness and makes all the other flavors shine brighter.
Fresh Raspberries: These little jewels provide sweet, tart bursts of flavor and gorgeous pops of color throughout the cake. Make sure they are fresh!
Powdered Sugar (for glaze): The base for our quick, sweet, and drizzly topping.
Fresh Lemon Juice (for glaze): Mixed with the powdered sugar, it creates a simple glaze with an extra hit of irresistible lemon brightness.

Note: The exact quantities and measurements for all these ingredients can be found right under this article in the recipe card!

How to Make the Lemon Raspberry Coffee Cake

This recipe is straightforward, fun, and smells amazing every step of the way!

Step 1: Prep and Cream the Base

First things first: crank that oven up to $350^\circ\text{F}$ ($175^\circ\text{C}$). Take a moment to grease and flour your 8-inch or 9-inch round baking pan—it ensures a perfect release! In a large bowl, beat your softened butter and granulated sugar until the mixture is light, fluffy, and looks like happy clouds.

Step 2: Add the Wet Ingredients

Next, beat in the eggs one at a time, mixing well after each addition to incorporate them fully. Stir in the yogurt (or sour cream), the bright lemon zest, and the fresh lemon juice. This is where the flavor magic begins!

Step 3: Combine Dry Ingredients

In a separate bowl, give the flour, baking powder, baking soda, and salt a quick whisk. This step is super important for an even rise, so don’t skip the whisking!

Step 4: Finish the Batter and Fold in Berries

Gradually add the dry mixture to the wet mixture, mixing gently until just combined. Remember, overmixing equals a tough cake! Now, lovingly and gently fold in those beautiful fresh raspberries. We want them whole and intact, so be delicate!

Step 5: Bake to Perfection

Spread the luscious batter evenly into your prepared pan. Bake for about 40–45 minutes. You’ll know it’s ready when it’s gorgeously golden brown and a toothpick poked into the center comes out clean.

Step 6: Glaze and Cool

Let the cake hang out in the pan to cool for 15–20 minutes. While it’s resting, whisk the powdered sugar and lemon juice together for a smooth, zesty glaze. Drizzle that bright goodness all over the slightly warm cake. For the cleanest slices and best texture, allow the cake to cool completely before diving in (I know, this is the hardest step!).

Pro Tips for Making the Recipe

Room Temp is Key: Make sure your butter and eggs are at room temperature before starting. This allows them to emulsify better, creating a smoother, more uniform batter and a lighter cake.
Flour Your Raspberries: If you’re worried about the raspberries sinking, toss them lightly in about 1 teaspoon of flour before folding them into the batter. This helps them stay suspended!
Don’t Overbake: The yogurt helps keep this cake moist, but overbaking will dry it out. Start checking at the 40-minute mark!
Adjust the Glaze: If your glaze is too thick, add lemon juice drop by drop. If it’s too thin, add powdered sugar a teaspoon at a time until you reach a perfect drizzly consistency.

How to Serve

This cake is incredibly versatile and shines at any time of day!

The Classic Way: Serve a slice slightly warm alongside a steaming mug of your favorite coffee or tea. It’s the ultimate breakfast or brunch pairing!
Elevated Dessert: Top a warm slice with a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream for an elegant finale.
Simple & Fresh: Sprinkle the top with extra fresh raspberries or thin lemon slices for a beautiful, vibrant garnish.

Make Ahead and Storage

Planning is your friend! This cake is great for making ahead and stores beautifully.

Storing Leftovers

Keep any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can keep it in the refrigerator for up to 5 days, though it’s best enjoyed quickly!

Freezing

You can definitely freeze this! Wait until the cake is completely cooled (don’t glaze it yet). Wrap it tightly in plastic wrap, then an outer layer of aluminum foil. Freeze for up to 3 months. Thaw it overnight in the refrigerator, and then glaze right before serving.

Reheating

If you like it warm, slice individual portions and microwave them for 15-20 seconds. The warmth really brings out the buttery flavor and the bright zest!

FAQs

Is it okay to use frozen raspberries instead of fresh ones?

You certainly can use frozen raspberries, but be careful! Do not thaw them first, as they release a lot of liquid when they melt, which can make your cake soggy. Fold the frozen berries into the batter right before baking. You may need to add a few extra minutes to your baking time.

Can I use Greek yogurt instead of plain yogurt or sour cream?

Yes, you can, but Greek yogurt is much thicker. If you use it, you might want to thin it slightly with a teaspoon or two of milk or extra lemon juice to ensure the batter isn’t too dense. The goal is that beautiful, moist texture!

What if I don’t have a round baking pan?

No problem! You can use an 8×8 inch square pan instead. The baking time will be similar, but keep a close eye on it and check for doneness with a toothpick around the 35–40 minute mark.

Can I make this cake gluten-free?

While I haven’t tested it specifically, many readers have great success swapping the all-purpose flour for a good quality 1:1 gluten-free baking blend that contains xanthan gum. The rest of the recipe should work exactly the same!